Rum-poached sous vide pineapple with coconut lime sorbet

Graham Hornigold's impressive dessert recipe is awash with tropical flavours, from tender chunks of sous vide pineapple poached in rum, passion fruit and spices to a zesty lime and coconut sorbet and rich coconut cream. Preparing the sorbet a day in advance makes this a fantastic dinner party dessert – simply pop the pineapple in the water bath as you're serving the main course and leave it poaching to perfection while you enjoy your evening.

Coconut sauce

To serve

Equipment

Ice cream maker

Vacuum bags

Chamber sealer

Water bath

Electric hand whisk

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Pour into an ice cream maker and churn according to manufacturer's instructions, then transfer to the freezer until ready to serve

3

Preheat a water bath to 70°C

4

For the pineapple poaching syrup, mix together the pineapple juice, coconut milk, passion fruit purée, rum and spices in a large pan and place over a medium heat. Heat gently until the mixture forms a syrup

Peel the pineapples and cut lengthways into quarters. Remove the core, then divide the pieces between 2 or 4 vacuum bags (depending on the size of the pineapple pieces) along with 200ml of the syrup. Seal and poach in the water bath for 30 minutes, or until the fruit becomes tender and translucent while still holding its shape

Meanwhile, prepare the coconut sauce. Whisk together the purée and cream in a large bowl until the mixture forms soft peaks. Set aside, keeping cool until ready to serve

100g of coconut purée

200g of whipping cream

7

Once cooked, remove the pineapple from the water bath and leave to drain a little, reserving the poaching liquor. Slice the drained pineapple into even chunks

8

To serve, spread a little coconut cream across each plate and place a spoonful of desiccated coconut in the centre, topping with a quenelle of coconut lime sorbet. Divide the pineapple chunks evenly between serving plates, spooning over a little of the reserved warm poaching liquor to serve

Graham Hornigold’s expert pastry skills have been refined in some of the best restaurants and hotels in London. Currently working as a pastry consultant, he effortlessly brings a delicate, refreshing touch to restaurant dessert menus.

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